Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    1 day ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • Naming this dish  lovelyleftovers I truly believe some of
    2 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 hour ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    5 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Totally logical that the first celebration to follow Mothers Day
    6 days ago by brownpapernutrition Totally logical that the first celebration to follow Mother’s Day is INTERNATIONAL HUMMUS DAY personally I loooooove a hummus party, can easily turn a simple veggie plate into something super juicy I also often encourage clients to have hummus and veggie sticks as an afternoon snack. The combo is a great source of fibre, plant based protein, energy sustaining carbohydrates, calcium and healthy fats from tahini. This hummus party though - roasted broccoli, Spanish onion, cauliflower, sweet potato, coriander, dukkah, cherry tomatoes, hummus of course and totally more-ish turmeric chilli honey walnuts almonds and sunflower seeds - swipe over to

PLANT BASED CAULIFLOWER LARB

Is cauliflower the vegetable that just keeps on giving? As it seems – Y.E.S. From its humble beginnings in the 80’s with that weird white sauce and parsley to where it stands today it sure has come a loooooong way in its time would you agree? We use it in our recipes for all the meals of the day – cauliflower steaks, whole roasted, little toasty florets, in salads, marinated you name it and now, yes folks, we’re popping it in with all our fave asian flavours to make a Cauliflower Larb!

So larb, and those new to it, is a national dish of Laos, but it is also eaten in other parts of Asia. The main ingredient you find in a traditional larb is a mince of some sort – chicken or pork, but we’re handing it over to the veggies for this one and cauliflower being quite a hearty veggie which holds its own when it’s finely chopped or ‘riced’ for instance is the perfect swap. We’ve teamed it with all the yummy traditional flavours of lemongrass, garlic, onion, chilli and lime and instead of serving in lettuce cups – also very delicious – we’ve gone instead with cucumber and green beans.

This CAULIFLOWER LARB is seriously delicious and a must make for any devoted cauli or asian food lover! Enjoy

CAULIFLOWER LARB 

GF : DF : SF : VEGAN

Serves 4

1/2 small head cauliflower (approx 4 cups florets)

2 1/2 tablespoons coconut oil

1/2 tablespoon finely chopped red chilli, seeds removed

1/2 bunch coriander, leaves picked, stems finely chopped

1 clove garlic, peeled and finely chopped

1 stalk, lemongrass, finely sliced

1 tablespoon mint leaves, finely chopped

3 asian shallots, white part only, finely sliced

1 teaspoon lime zest + 4 lime wedges to serve

100g green beans, trimmed

1 small lebanese cucumber, finely sliced

1 cup cabbage, finely shredded (opt: lettuce or lettuce cups)

Toasted peanuts, to serve

Dressing:

1/4 cup lemon juice, approx 1/2 lemon

2 teaspoons lime juice, approx 1/2 lime

1 teaspoon tamari

1 teaspoon coconut sugar

1 teaspoon chilli (optional)

To make the cauli into a consistency similar to mince, simply finely chop the cauli florets or place in a food processor and blitz until mince like and set aside. Place a frypan on medium heat and add coconut oil, chilli, coriander stems and garlic and fry until fragrant about 1-2 minutes. Add cauliflower and cook a further 10 minutes. Once cooked, remove from heat and allow to cool slightly then fold through lemongrass, mint, 1 tablespoon finely chopped coriander leaves, shallots and lime zest. Whisk together ingredients for dressing and toss through. Place on a platter or bowl with green beans, lebanese cucumber and cabbage, top with lime wedges and extra coriander leaves if desired and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment